Sous Chef – Dynamic F&B Lead at Entertainment Venues

Lucky Strike Entertainment Corporation; Sinking Spring (Berks County); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

Free Bowling

$1 Arcade Play

20% off Events

50% off Food & Beverages

Weekly Pay

Job summary

Lucky Strike Entertainment Corporation is seeking a hands-on Sous Chef to lead kitchen operations in a high-volume entertainment venue. You will uphold the F&B program, supervise the kitchen team, and manage budgets while ensuring food quality and safety standards are met.

You will coordinate with operations and sales staff for events, plan staffing, and maintain compliance with health regulations. Benefits include healthcare and weekly pay as part of a dynamic team culture.

Qualifications

• Minimum 1–3 years of kitchen supervisory experience in high-volume entertainment or restaurant venues.
• Experience catering events and presenting foods for special events desirable.
• Relevant education or experience may be acceptable.
• Current ServSafe certification required.

Responsibilities

• Adhere to the F&B menu and purchasing programs.
• Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow.
• Plan, supervise, and execute all banquet functions with operations and sales staff.
• Estimate food consumption and schedule staff for shifts.
• Address disciplinary issues with KM/Chef or General Manager.
• Ensure product quality, freshness, and presentation meet standards.
• Oversee kitchen equipment maintenance and DOH sanitation audits.
• Maintain a clean, safe work environment at all times.
• Report critical issues to General Manager ASAP.

Skills

Culinary leadership

Kitchen supervision

Budget management

Team coordination

Quality & safety compliance

Education

ServSafe certification

Job description

Lucky Strike Entertainment Corporation is seeking a hands-on Sous Chef to lead kitchen operations in a high-volume entertainment venue. You will uphold the F&B program, supervise the kitchen team, and manage budgets while ensuring food quality and safety standards are met.

You will coordinate with operations and sales staff for events, plan staffing, and maintain compliance with health regulations. Benefits include healthcare and weekly pay as part of a dynamic team culture.